Power Kitchen: Energy-Efficient Cooking Equipment

The Fisher-Nickel Food Service Technology Center (FSTC) offers life cycle cost calculators for various cooking equipment.

The use of hot-food-holding cabinets is another cooking technique that can reduce overall energy use.

Electric cooking appliances are generally very efficient, though the following suggestions may help to further reduce energy costs.

Upgrade equipment or change operating procedures to reduce energy costs. Significant savings can be found in ENERGY STAR-qualified appliances.

Under part-load operation, electric fryers and griddles have proven more energy efficient than gas fryers and griddles. Under idle conditions, the energy consumed by a gas unit may exceed that of an electric unit by a factor of three or more.

Use TRIAC controls for regulation of energy. The TRIAC is a three-terminal device that controls and conducts current flow to ensure that the proper amount of power is being used.

Incorporate demand ventilation, which modulates the range hood and makeup air fan speeds using infrared sensors and variable speed motors. A case study has shown a 60% decrease in demand (kW) and energy (kWh) consumption, as well as an equivalent savings in heating of outdoor makeup air using this technology.

Use energy-efficient exhaust hoods that use outside air rather than inside conditioned air for ventilation.

Side curtains around cooking equipment can help restrict the flow of conditioned air to the outside.

An ENERGY-STAR-qualified electric open-deep fat fryer must meet a minimum cooking efficiency of 80%, and also meet a maximum idle energy rate of 1,000 watts. In addition to shorter cooking times, a commercial restaurant may be able to increase production throughput with more energy-efficient appliances. The user may also want to consider frypot insulation to further reduce standby losses and to lower the idle energy rate. The Fisher-Nickel Food Service Technology Center (FSTC) offers life cycle cost calculators, including one for electric fryers.

The use of hot-food-holding cabinets is another cooking technique that can reduce overall energy use. An ENERGY STAR unit must meet a maximum idle energy rate of 40 watts/cubic foot, and is generally 50% to 60% more energy efficient than standard models. Models that meet this requirement incorporate better insulation, which reduces heat loss, and may also offer additional energy-saving devices such as magnetic door gaskets, auto-door closures, or dutch doors. The insulation of the cabinet also offers better temperature uniformity within the cabinet from top to bottom. FSTC’s hot-food-holding cabinet cost calculator provides a means to compare various designs.

Electric steam cookers can also achieve ENERGY STAR ratings if they meet a minimum cooking efficiency of 50% while also meeting maximum idle energy rates. Idle energy rates are specified for 3-, 4-, 5-, and 6-pan sizes. These more efficient units use considerably less water (in some cases almost 90% less—from 25 gallons per hour down to 3 gallons per hour for the top rated units). This lower water use can add up in a busy commercial cooking establishment, and will also lower the facility’s water utility bills. The FSTC offers an electric steamer life cycle cost calculator on its Web site.

A commercial kitchen will also include refrigeration equipment. Where possible, the end user should select the more energy-efficient solid door, as well as reach-in refrigerators and freezers that are designed with components such as Electronically Commutated Motor (ECM) evaporator and condenser fan motors, hot gas anti-sweat heaters, or high-efficiency compressors, all of which will significantly reduce energy consumption and utility bills. Compared to standard models, ENERGY-STAR-labeled commercial solid door refrigerators and freezers can be 40% to 50% more energy efficient compared to standard models. FSTC also provides a helpful cost calculator on refrigerators so that the restaurant owners can do their own analysis.

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